Hi all! I started baking sourdough since 2021 shortly after the first Covid lockdown. I have indeed fallen in love with the process and I like to think I’m pretty good at it too!! 😛😇🤓 just wanted to share some of my loaves. Happy to help anyone that needs assistance!!!

I like to know WHY something happens, so trust me when I say I’ve done a lot of research about the science behind sourdough and all the factors that affect the final outcome (temp, starter, timing, flour type, water %, etc). A strong sourdough starter + proper fermentation is KEY to good ovenspring which will ultimately give you that nice open crumb texture. Feel free to reach out if you’re struggling with your sourdough!! 🤓🤓🤓